Simple Roasted Pumpkin Salad
The part that takes a wee bit of preparation is the roasting of the pumpkin - I would personally recommend roasting up a whole pumpkin/butter nut pumpkin so you make a big salad to last a couple of days or an evening meal and lunch the next day.
For those with toddlers and babies starting of solids you can easily mash the pumpkin up (toddlers) or puree up for babies experimenting with new textures. In fact pumpkin is one of the best foods to start your baby on :)
This recipe also uses spinach which is one of nature's superfoods and important to have in your diet regularly. Check out my blog on the benefits of spinach and other ways include it in your day here.
Preheat oven to 180 degrees C (fan forced).
Place pumpkin in a baking tray with the olive oil and toss to coat the pumpkin in oil. Sprinkle over a pinch of salt. Place in the preheated oven for approximately 30-40 minutes. At approximately 20 minutes turn the pumpkin over.
While the pumpkin is roasting, wash and dry the baby spinach and place into a large bowl with the feta cheese and black olives. When the pumpkin is ready just add to the bowl and dress with additional olive oil!
This salad is great eaten while pumpkin is still warm or can be eaten cold as well. If you are saving some for lunch the next day just keep the additional olive oil off until the next day to ensure the spinach stays nice and crisp.
Seeing as it is Halloween week make sure you check out my next blog (here) for alternative healthy Halloween ideas :)
xx Dr Julie